This shrimp salad is bursting with freshness, from the sweet and succulent shrimp to the creamy avocado and crisp vegetables. The homemade lemon dressing adds a tangy, zesty kick that perfectly complements the ingredients.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 cups mixed greens (arugula, spinach, and lettuce)
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, and cook for 2-3 minutes on each side, or until pink and opaque. Remove from heat and set aside to cool slightly.
- In a large bowl, combine the mixed greens, cucumber, red onion, avocado, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat the ingredients.
- Add the cooked shrimp on top of the salad and sprinkle with crumbled feta cheese (if using).
- Serve immediately and enjoy!
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